Lakewoodhouse wife, I never heard of using ketchup in Lachemagin meat??!! I use tomato paste. Also, you are missing 2 very important spices, Allspice and Cinnamon. These spices are very important in Sephardic cooking.
I find when I use the Mazor’s dough, the dough part becames to crunchy and very difficult to eat. My relative offered a solution. She lets the dough rise for 2 hours and then bakes it(with the meat on top). I always bake them first, then freeze, as you can pull them out if you have unexpected company and warm up.
Feif Un, I have that cookbook too, it is also has a history of the Aleppo Jews. Beautiful pictures. It is a must have in the Sephardic Kitchen.